Kashmiri Noon Chai or Pink Tea or Gulabi Chai

%Kashmiri Pink Tea Recipe Debjanir Rannaghar

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Kashmiri Noon Chai or Pink Tea or Gulabi Chai

A traditional beverage from Kashmir, Noon Chai is a pink colored salted tea topped with Pistachios and almond.

Course Beverage

Cuisine Indian

Prep Time 10

Cook Time 40

Total Time 50

Servings Cup

Calories 133kcal

Author Debjani Chatterjee Alam

Cost Rs 250

Ingredients

3 tablespoon Kashmiri Green Tea Kahwa
10 Pistachios Chopped
10 Almond Chopped
2 Cinnamon stick
6 Green Cardamom
1 Star Anise
1 teaspoon Baking Soda
½ teaspoon Salt
3 tablespoon Sugar
500 ml Full-Fat Milk
500 ml Cold Water
10 Ice cubes

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Instructions

First, in a large pot, combine cold water and ice cubes.
Add Kashmiri green tea (Kahwa), green cardamom, a cinnamon stick, and star anise.
Bring the water to a simmer over low hea.
Let it reduce to about one-third of its original volume, which should take around 30 minutes.
Next, add salt and baking soda to the tea and stir.
The tea should become frothy. Stir well and bring it to a boil again.
Now, pour in the milk and simmer gently for 5-6 minutes.
Stir in the sugar and continue to heat for about a minute, until the sugar is fully dissolved.
Turn off the heat and strain the tea. It should now have a delicate pink hue.
Pour the tea into your cup and garnish with chopped pistachios and almonds. Serve hot and enjoy!

Notes

Tips

For a deeper pink color, boil the tea longer with the baking soda. Ideally, start with about a liter of water and reduce it to 250ml while simmering with baking soda and Kahwa tea leaves. Although using half a liter of water boiled for 30 minutes also works well. Adding sugar is optional, as the traditional recipe does not include it.

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